Pumpkin Coconut Curry With Chicken Recipe

Name: Pumpkin Coconut Curry With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 T olive oil, divided; 1 pound boneless, skinless chicken breast, cut into 1-inch pieces; 1/2 onion, sliced; 1 T minced ginger; 2 large garlic cloves, minced; 2 plum tomatoes, diced; 1 15 ounce can pumpkin puree; 2 cups chicken or vegetable broth (low-sodium); 1 cup coconut milk (not sweetened); 2 t curry powder; 1 large pinch cayenne powder; 2 cups butternut squash, chopped into bite-sized pieces and roasted; 1/2 lime juiced; 1/2 cup chopped cilantro, plus extra for garnishing; Rice Select Texmati Rice, cooked, for serving

Servings: persons

3 T olive oil, divided
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1/2 onion, sliced
1 T minced ginger
2 large garlic cloves, minced
2 plum tomatoes, diced
1 15 ounce can pumpkin puree
2 cups chicken or vegetable broth (low-sodium)
1 cup coconut milk (not sweetened)
2 t curry powder
1 large pinch cayenne powder
2 cups butternut squash, chopped into bite-sized pieces and roasted
1/2 lime juiced
1/2 cup chopped cilantro, plus extra for garnishing
Rice Select Texmati Rice, cooked, for serving

1
To roast butternut squash, place on a sheet pan, toss lightly with olive oil, salt and pepper, and roast at 450F until caramelized and fork-tender (about 15 minutes, depending on size). If your curry and cayenne have been sitting in your cupboard for awhile (over six months), add at the same time as the garlic. This will help bring out some of the flavor (do this any time you have older spices that need refreshing).
2
Heat 2 T olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.
3
Reduce heat to medium-high and dd remaining 1 T olive oil to dutch oven. Add onion and ginger. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
4
Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree 3. is lightly browned.
5
Add broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. Add chicken and butternut squash and simmer for 10 minutes longer.
6
Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over rice and serve.

2018

kcal

Calories

179

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 T olive oil, divided, 1 pound boneless, skinless chicken breast, cut into 1-inch pieces, 1/2 onion, sliced, 1 T minced ginger, and more.

Yes, Pumpkin Coconut Curry With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Coconut Curry With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions